5 from 27 votes
Mandarin Pomegranate Spinach Salad with Poppy Seed Dressing
This spinach salad combines fresh baby spinach, juicy mandarin segments, tart pomegranate arils, creamy avocado, and crunchy nuts, all tossed with a sweet poppy seed dressing. The dressing balances tangy vinegar and honey with creamy mayonnaise and the mild crunch of poppy seeds, complementing the varied textures and fresh flavors. It's a bright, refreshing salad suitable for spring and summer meals or as a colorful side dish.
Prep Time
20 mins
Total Time
20 mins
Servings:
4
Course:
Salad
Cuisine:
American
Ingredients
Salad
- 5 oz baby spinach
- 3 mandarin orange peeled and segmented, 10 oz
- 3/4 cup pomegranate arils
- 1 avocado diced, medium
- 1/4 cup almonds toasted, sliced
- 1/4 cup walnuts chopped
Dressing
- 2 Tbsp white wine vinegar
- 1 1/2 Tbsp sugar
- 1/8 tsp salt
- 1/2 cup mayonnaise tested with Hellman's light, light
- 1 1/2 Tbsp honey
- 1 Tbsp poppy seeds
- 1 Tbsp milk if needed
Instructions
- For the dressing: In a small mixing bowl whisk together vinegar, sugar and salt until sugar and salt have dissolved.
- Add mayonnaise, honey and poppy seeds and whisk until combined. Mix in milk to thin if desired. Store in refrigerator until ready to use.
- For the salad: In a salad bowl layer spinach, mandarine oranges, pomegranate arils, avocado, almonds and walnuts.
- Pour desired amount of dressing over top (or alternately just dress each serving). Serve immediately.
Cup of Yum
Notes
- Fresh raspberries can replace pomegranate arils during summer for seasonal variation.
- Prepare the poppy seed dressing in advance and refrigerate to enhance flavor melding.
- Dress the salad just before serving to maintain crisp textures.